Protein foams are stable structures formed when proteins are whipped or aerated, incorporating air into a liquid. This process creates a network of protein molecules that trap air bubbles, resulting in a light and airy texture. Common examples include whipped egg whites in meringues and whipped cream. These foams are essential in various culinary applications, providing volume and texture to dishes. The stability of protein foams depends on factors like the type of protein used, the presence of fats, and the pH level. Understanding these factors helps chefs create successful foams in their recipes.